Wednesday, October 28, 2009

Super-Moist Zucchini Bread



I found this recipe in The America's Test Kitchen Family Cookbook, Heavy-Duty Revised Edition
and I found it to be sooooo super moist! It is delicious! As you can see in the picture, the zucchini bread was almost gone by the time I got to take a picture of it. When I made it, I substituted half the white flour for freshly ground whole wheat (as noted below) but I bet it's just as good with all white. I plan to try all wheat too, and I'll probably make a note about the results later. Also, I never know how much weight of something I used (note to self, get a kitchen scale) and I think I probably used more zucchini than called for.

Makes 1 9-in loaf
prep time: 10 min
Total time: 1 hr 20 min plus 1 hr 10 min cooling time

If you are using large zucchini, out each zucchini in half lengthwise and use a spoon to
scrape out and discard the seeds before shredding. The test kitchen found no
discernible difference in the flavor of loaves made with plain whole-milk yogurt, plain
lowfat yogurt, or plain nonfat yogurt, so use what you have on hand.

INGREDIENTS

2 zucchini (1 lb), ends trimmed
1.5 c sugar
6 T (3/4 stick) unsalted butter, melted and cooled
2 lg eggs, lightly beaten
1/4 c plain yogurt
1 T lemon juice
2 c all-purpose flour (i use half white, half wheat)
1 t baking soda
1 t baking powder
1 t cinnamon
1 t allspice
1/2 t salt
1/2 c pecans or walnuts, toasted and coarsely chopped

DIRECTIONS

1.Adjust oven rack to the middle position and heat the oven to 375 degrees. Generously coat a 9x5-in loaf pan with vegetable oil spray.
2.Shred the zucchini on the large holes of a box grater. (I used a food processor) Squeeze the zucchini between several layers of paper towels to absorb excess moisture. Whisk the sugar, melted butter, eggs, yogurt, and lemon juice together in a large bowl.
3.Whisk the flour, baking soda, baking powder, cinnamon, allspice and salt together in a separate lg. bowl. Gently fold the zucchini and the yogurt mixture into the flour mixture with a rubber spatula, until just combined. Do not over-mix. Fold in the nuts.
4.Scrape the batter into the prepared pan and smooth the surface. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 55-60 minutes.
5.Let the loaf cool in the pan for 1- minutes before unmolding onto a wire rack to cool for 1 hr.

VARIATION (I haven't tried this, but it sounds like a good idea)
add 3/4 c golden raisins or dried cranberries to the batter along with the zucchini.

3 comments:

  1. Your measurements are off. I followed yours exactly and am using a 9-inch loaf pan, and the batter is overflowing the pan as the bread bakes. I won't know how it tastes for a while, but please correct this recipe or delete it

    ReplyDelete
  2. Hmmm, I'm not sure what the problem is. Maybe your pan is more shallow than mine? Mine measures 9"x5"x2.75"

    ReplyDelete
  3. It was fine in mine with about 3/4 inch from top of pan.

    ReplyDelete